Description
Slow Cooker Chicken & Dumplings is a comforting, creamy one-pot meal with tender chicken, soft vegetables, and fluffy biscuit-style dumplings. It’s a cozy, hands-off recipe perfect for family dinners or cold nights.
Ingredients
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 medium onion, chopped
- 2 carrots, sliced or diced
- 2 celery stalks, diced (optional)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cans (10.5 oz each) cream of chicken soup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- Salt and pepper to taste
- 1 can refrigerated biscuit dough (or homemade biscuit dough)
- 1 cup frozen peas
Instructions
- Place chicken in the bottom of the slow cooker.
- Add chopped onion, carrots, celery (if using), and garlic on top of the chicken.
- Pour in chicken broth and cream of chicken soup. Stir to combine.
- Sprinkle in thyme, parsley, salt, and pepper.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender and cooked through.
- Shred the chicken with two forks directly in the slow cooker.
- Cut or tear biscuit dough into small pieces and layer them over the chicken mixture.
- Cover and cook on high for an additional 1–1.5 hours until the biscuits are puffed and cooked through.
- Add frozen peas during the last 15 minutes of cooking.
- Stir gently before serving and serve hot.
Notes
Use homemade biscuit dough for a from-scratch version.Add a splash of cream or cream cheese for extra richness.Do not stir after adding biscuit dough—keep the lid closed to ensure even cooking.Use thawed chicken to ensure safe and even slow cooking.For a gluten-free version, use gluten-free biscuit dough and soup alternatives.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
